Soft Shell Crab Sandwiches with Salty Mango Slaw
Serves 325 mins prep20 mins cook
convincing my sister-in-law to make soft shell crab sandwiches with a salty mango slaw was a success 🤝 and so much fun too!!
0 servings
What you need
Instructions
1. Clean the crabs by removing gills, face, and tough center shell, then pat them dry. 2. Dredge the crabs through the wet ingredients mixture, then through the dry ingredients mixture. Repeat this process to double coat the crabs. 3. Fry the coated crabs in hot oil (about 350-375F) for 3-5 minutes on each side until golden brown. For extra crispiness, double fry for one additional minute. 4. To make the salty mango slaw: combine the thinly sliced slightly underripe mango, 1 cup shredded green or red cabbage, 1/4 cup thinly sliced pickles, 1 thinly sliced habanero, and 1/2 thinly sliced red onion. Add olive oil and vinegar to taste, along with salt and black pepper to taste, then mix well. 5. Layer the fried soft shell crabs on a toasted brioche bun with basil aioli, the salty mango slaw, and avocado to assemble and enjoy the sandwich.View original recipe